Blueberry Pancakes Recipe
short-$13.50 | tall-$17.95 Short Stack (3 cakes) / Tall Stack (5 cakes)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Batter
Blueberries & Toppings
Method
Pancake Batter
- 1
Mix dry ingredients
In a large bowl whisk together the all-purpose flour (2 cups), granulated sugar (2 tablespoons), baking powder (2 teaspoons), baking soda (1/2 teaspoon) and fine salt (1/2 teaspoon) until evenly combined.
- 2
Whisk wet ingredients
In a separate medium bowl, whisk the buttermilk (1 3/4 cups) with the large eggs (2), melted unsalted butter (3 tablespoons) and vanilla extract (1 teaspoon) until smooth.
- 3
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, fold gently until mostly combined — a few small lumps are fine. Do not overmix or the pancakes will be tough.
- 4
Fold in blueberries
Gently fold 1 1/2 cups fresh blueberries into the batter, distributing them evenly. If you prefer pockets of blueberries, reserve some to scatter on the griddle as you cook.
- 5
Rest batter
Let the batter rest 5–10 minutes at room temperature. This hydrates the flour and gives a fluffier pancake.
Cooking & Serving
- 6
- 7
Scoop batter
For a standard pancake (short stack size), use a 1/4-cup measure per pancake. For larger cakes, use 1/3 cup. Pour batter onto the hot griddle, spacing pancakes 1–2 inches apart. If you reserved blueberries, scatter a few on each pancake now.
- 8
Cook first side
Cook until bubbles form across the surface and the edges look set, about 2–3 minutes depending on size and heat. Watch color on underside; it should be golden-brown.
- 9
Flip and finish
Flip with a thin spatula and cook the second side 1–2 minutes more until golden and the pancakes spring back when poked. Avoid pressing down on pancakes.
- 10
Keep warm and repeat
Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining batter. Re-grease the griddle as needed between batches.
- 11
Serve
Stack 3 pancakes for a short stack or 5 for a tall stack. Top with extra fresh blueberries, a pat of butter or whipped butter, dust with powdered sugar if desired, and serve with maple syrup to taste.
